FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 97-101.

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Establishment of Equation of Saturated Vapor Pressure with Temperature and Moisture Content of Honey

 ZENG  Zhe-Ling, XUE  Yan-Hui, WAN  Dong-Man, GAO  Yin-Yu   

  1. 1.State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China; 2. Beijing Huiyuan Beberage and Food Group Co. Ltd.,Beijing 101305,China
  • Online:2008-09-15 Published:2011-12-08

Abstract: In this study, the static state pressure method was adopted to determine the saturated vapor pressures of honey at different temperatures, and the dependence of saturated vapor pressure of honey with temperature, moisture content and variety of honey was analyzed. The regression model of saturated vapor pressure with temperature and water content of honey was fitted by two steps. The results showed that saturated vapor pressure of honey is affected mainly by temperature and moisture content of honey except honey variety. When temperature is 313.15 to 353.15 K and honey moisture content is 13% to 27%, the equation of saturated vapor pressure (PS, kPa) of honey with temperature (T, K) and moisture content of honey (w, %, mass/mass) is lnPS = 18.379 + 0.067w -5363.03/T.

Key words: honey, saturated vapor pressure, temperature, moisture content, equation, establishment